Recipe: Aubergine, Lentil & Vegan Mozzarella Bake

If you're following a vegan diet, there's no need to miss out on the gooey joy of melted cheese thanks to Bute Island's range of 100% dairy-free 'Sheese'. This recipe uses melted vegan mozzarella to complement wholesome aubergines and lentils in a sweet and tangy tomato sauce. Irresistible!

Instructions

1 Preheat the oven to 200 degrees C. Use 1 tbsp of the oil to grease a large flat baking tray. Arrange the aubergine slices in a single layer and drizzle over another tablespoon oil and sprinkle over the black pepper. Bake for 15-20 minutes, turning halfway, until tender.

2 Meanwhile, heat the remaining 1 tbsp oil in a pan. Add the onions, garlic and pepper and cook for about 5 minutes. Add in the herbs, spices and cherry tomatoes, stirring well to coat.

3 Stir in the passata, tomato puree and puy lentils, bring to the boil then simmer for 10 minutes. Stir in the basil leaves and continue cooking for 5 more minutes until the sauce has thickened.

4 Spoon half the lentil sauce into the bottom of a deep ovenproof dish. Top with half of the aubergine slices to cover. Spoon over the remaining tomato sauce, cover with the rest of the aubergine slices then arrange the Mozzarella Slices on top.

5 Bake for about 10-15 minutes, until the ‘cheese’ has melted. Dish up and serve!

Bute Island Foods

With over 20 years of experience, we are one of the UK’s leading manufacturers and suppliers of Vegan and Dairy Free cheese products. We have grown a significant amount since our humble beginnings, and thanks to our brand new state-of-the-art facility, we are able to satisfy the huge demand in the growing Vegan cheese market for those who want excellent tastes, without the dairy!